Grandma's Chicken Noodle Soup Recipe brings all the old-fashioned flavors you grew up with. Tender chicken, savory broth, and hearty egg noodles come together in a simple, budget-friendly soup the whole family loves. It's quick to make, cozy to eat, and perfect for everything from chilly nights to sick-day comfort.
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There's nothing more comforting than a steaming bowl of Grandma's Chicken Noodle Soup. The kind that tastes like home, warms you from the inside, and brings back memories with every bite.
You'll love this old fashioned chicken noodle soup with egg noodles because it's simple, cozy, and incredibly frugal, making it one of those timeless dishes people come back to again and again.
This is the kind of grandma's chicken soup recipe that soothes sick days, stretches the grocery budget, and uses ingredients you probably already have. And if you love classic comfort food recipes like my Sourdough Chicken and Dumplings, you'll feel right at home here, too.
For leftover-friendly inspiration, my Creamy Leftover Turkey Wild Rice Soup and Creamy Turkey Dumpling Soup are also wonderful cold-weather options. Just swap out the turkey for chicken!
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💛 Why You'll Love This Recipe
- Quick & Easy: Made in one pot with minimal prep and ready in around 30 minutes.
- Frugal: Uses basic ingredients plus leftover chicken, making it one of the most affordable soups you can make.
- Flexible: Easily add more veggies, switch the noodles, or adjust seasonings to match your family's taste.
🛒 Ingredients
Onion: Builds the savory base that makes the broth taste richer.
Carrots: Add sweetness and classic chicken-soup comfort.
Celery: Provides aroma, flavor, and that traditional "soup backbone."
Cooked, shredded chicken: Great way to use leftovers and stretch meat.
Italian seasoning: Adds herbiness without needing multiple spices.
Wide egg noodles: Classic choice that cooks quickly and absorbs broth beautifully. And if you love using egg noodles in easy family meals, be sure to peek at recipes like my Cheesy Tuna Noodle Casserole and Chicken Divan Casserole too, they show just how versatile pantry staples can be.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
This old fashioned chicken soup is flexible and forgiving, making it easy to adjust based on what you have on hand. Make it heartier, lighter, creamier, or more veggie packed.
Switch the noodles. Use rotini, bowties, or rice in place of egg noodles.
Boost the veggies. Add zucchini, peas, spinach, or corn near the end of cooking.
Make it creamy. Stir in ½ cup heavy cream or evaporated milk at the end.
Brighten it up. Add a squeeze of lemon juice before serving.
Go herb heavy. Include fresh thyme or parsley for extra freshness.
🥣 Recipe Add-Ins
Feel free to bulk this soup up with potatoes, diced tomatoes, leftover vegetables, cooked rice, or even beans. It's forgiving, flexible, and perfect for cleaning out the fridge.
💰 Budget-Friendly Tips
Use leftover chicken: Rotisserie leftovers work great and help reduce waste.
Stretch the protein: Use only 1-2 cups chicken and add extra noodles or veggies.
Buy in season: Carrots, onions, and celery are cheapest in fall/winter.
Use store brands: Most broths taste identical once seasoned.
Swap broth: Water + bouillon is cheaper and works perfectly.
Keep egg noodles on hand: If you're building a frugal pantry, egg noodles are a must-have because they cook fast, last forever, and go with everything. Check out my Frugal Pantry Staples to Keep on Hand for more smart ideas like this.
🥄 Instructions for Grandmas Chicken Noodle Soup Recipe
Step 1: In a large pot, melt the butter over medium heat.
Step 2: Add onion, carrots, and celery; (Image 1) cook 5-6 minutes until softened. (Image 2)
Step 3: Add in garlic (Image 3), stir and cook for 1 minute. (Image 4)
Step 4: Add Italian seasoning, salt, pepper, and crushed red pepper flakes. (Image 5)
Step 5: Pour in chicken broth and add the bay leaves. Bring to a gentle boil. (Image 6)
Step 6: Stir in shredded chicken and egg noodles. (Image 7)
Step 7: Reduce heat and simmer 10-12 minutes, until noodles are tender. (Image 8)
Step 8: Remove bay leaves, taste, and adjust seasonings.
Serve warm.
👩🏻🍳 Expert Tips
- Sauté the veggies well: This step adds tons of flavor, don't rush it.
- Use wide egg noodles: They hold up best and stay tender without falling apart.
- Don't overcook the noodles: They continue to soften in hot broth.
- Salt at the end: Broths vary wildly in saltiness, season slowly.
- Double the batch: This soup freezes well without noodles (freeze them separately).
- Add broth as needed: The noodles soak it up, more broth = soupier bowl.
❄️ Storage and Reheating
Storage: Keep in an airtight container in the fridge for 3-4 days.
Reheating: Warm gently on the stovetop or in the microwave. Add a splash of broth or water if the noodles absorbed too much liquid.
🥗 Side Dishes or Pairing Ideas
This soup would be great served alongside simple dishes like biscuits and dinner rolls. Make it a more filling meal by serving it alongside some grilled cheese or green salad.
- Jalapeno Cheddar BiscuitsRecipe $3.78 / Serving $0.47
- Iceberg SaladRecipe $5.00 / Serving $0.83
- Easy Yeast Rolls for BeginnersRecipe $1.06 / Serving $0.12
- Freezer Grilled CheeseRecipe $2.33 / Serving $0.39
❓ Recipe FAQs
Yes! Simmer small chicken breasts or thighs in the broth for 15-20 minutes, shred, and return to the pot.
Use gluten-free noodles and confirm your broth is certified GF.
Wide egg noodles hold up the best, but any short pasta works.
Yes, but freeze without the noodles for best texture.
🍽️ More Recipes You'll Love
- Sourdough Chicken and DumplingsRecipe $4.96 / Serving $0.83
- Roasted Tomato and Garlic SoupRecipe $3.36 / Serving $0.84
- 5 Ingredient Instant Pot ChiliRecipe $11.26 / Serving $1.88
- Creamy Turkey Wild Rice SoupRecipe $8.76 / Serving $1.10
🐝 If you tried Grandma's Chicken Noodle Soup Recipe, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Grandmas Chicken Noodle Soup Recipe
Equipment
- Large Pot or Dutch Oven
- Chef's Knife
Ingredients
- 2 tablespoons unsalted butter - ($0.19)
- 1 medium onion, diced - ($0.48)
- 2-3 large carrots, sliced - ($0.42)
- 2-3 ribs celery, sliced - ($0.34)
- 4 cloves garlic, minced - ($0.32)
- 1 teaspoon Italian seasoning - ($0.08)
- 1 teaspoon salt - ($0.01)
- ¼ teaspoon freshly ground black pepper - ($0.02)
- 8 cups chicken broth - ($2.00)
- 2 bay leaves - ($0.31)
- 3 cups cooked chicken, shredded - ($2.23)
- 6 ounces wide egg noodles - ($0.65)
Optional
- ⅛ teaspoon crushed red pepper flakes - ($0.01)
Instructions
- Sauté vegetables. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes until softened.
- Add garlic and seasonings. Stir in the garlic and cook for 1 minute. Add the Italian seasoning, salt, black pepper, and crushed red pepper flakes if using.
- Build the broth. Pour in the chicken broth and add the bay leaves. Bring to a gentle boil.
- Add chicken and noodles. Stir in the shredded chicken and egg noodles. Reduce heat and simmer for 10 to 12 minutes, until the noodles are tender.
- Finish. Remove the bay leaves. Taste and adjust seasoning as needed.
- Serve. Serve warm.
Notes
- Brightness. A squeeze of lemon juice at the end adds freshness.
- Vegetable add-ins. Stir in frozen peas or corn during the last few minutes of cooking.
- Creamy option. Add ½ cup heavy cream or evaporated milk at the end for a richer soup.
Nutritional Information
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Nicole Durham says
This is one of our favorite cold weather, fast prep soup recipes. It's perfect for leftover veggies and rotisserie chicken.